Smoky Chipotle Hummus Recipes

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SMOKY CHIPOTLE HUMMUS

Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens the flavor. Perfect for entertaining a crowd! Serve with pita chips and fresh vegetables.

Provided by SAVVYHOSTESS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 20

Number Of Ingredients 13



Smoky Chipotle Hummus image

Steps:

  • Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 11.9 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 235.3 mg, Sugar 0.4 g

2 (15.5 ounce) cans garbanzo beans, drained
½ cup water
¼ cup tahini (sesame-seed paste)
¼ cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 ½ teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
6 oil-packed sun-dried tomatoes, drained
½ cup chopped cilantro
½ teaspoon salt
ground black pepper to taste

SMOKY CHIPOTLE HUMMUS

Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on the traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens it up. Perfect for entertaining a crowd!

Provided by Savvy Hostess

Categories     Low Cholesterol

Time 25m

Yield 24 serving(s)

Number Of Ingredients 14



Smoky Chipotle Hummus image

Steps:

  • In a food processor, blend garbanzo beans and next 7 ingredients in processor until smooth.
  • Add red peppers, sun-dried tomatoes, cilantro, salt and pepper. Pulse process, using on/off turns, until coarsely chopped.
  • Transfer hummus to medium bowl. Cover and chill until ready to serve. Bring to room temperature before serving. Accompany with warm pita or pita chips. Can be made 2 days ahead.allows flavors to develop!

2 (15 ounce) cans garbanzo beans, drained (chickpeas)
1/2 cup water
1/4 cup tahini (sesame seed paste)
4 tablespoons fresh lemon juice
2 tablespoons olive oil
1 whole chipotle pepper, from canned chipotle peppers in Adobo sauce
2 large garlic cloves
1 1/2 teaspoons ground cumin
1 (7 ounce) jar roasted red peppers, drained
6 sun-dried tomatoes packed in oil
1/2 cup fresh cilantro, roughly chopped
1/2 teaspoon salt
fresh ground black pepper
warm pita bread (store bought or home made) or pita chips (store bought or home made)

SMOKY CHIPOTLE PEANUT HUMMUS

Smoky spicy flavored chipotles, mixed with some peanut butter and roasted red peppers, makes this hummus come out super creamy and is jam packed with flavor. The cilantro cools it down a bit and adds some pretty flecks of green, totally perfect for serving at your next gathering with loads of veggies and crackers. Adapted from the Vegan Cookbook Aficionado.

Provided by Sharon123

Categories     Beans

Time 15m

Yield 2 cups

Number Of Ingredients 13



Smoky Chipotle Peanut Hummus image

Steps:

  • In the bowl of a food processor, place the garbanzo beans, peanut butter, lime juice, olive oil, chipotle, garlic, cumin, roasted bell peppers and 2 tablespoons of water; blend until smooth. If mixture is too thick, add the remaining water one tablespoon at a time.
  • Add the sun-dried tomatoes, cilantro, salt, and pepper.
  • Pulse the mixture until the ingredients are coarsely chopped into the hummus base.
  • Transfer to a serving bowl or container, garnish with chopped peanuts and additional cilantro, cover, and chill until ready to serve.

Nutrition Facts : Calories 858, Fat 48.8, SaturatedFat 7.5, Sodium 1871.3, Carbohydrate 82.3, Fiber 18.7, Sugar 4.9, Protein 33.6

1 (19 ounce) can garbanzo beans, rinsed and drained (approx. 2 cups)
3 tablespoons peanut butter (can sub almond butter)
2 tablespoons lime juice
2 teaspoons olive oil
1 -2 chipotle chile in adobo, deseeded (or leave them in if you like it really spicy)
1/2 teaspoon cumin
1 garlic clove, minced
1/2 cup roasted red pepper (from a jar or home roasted)
3 sun-dried tomatoes packed in oil, drained (or rehydrated)
2 -4 tablespoons water
1/4 cup chopped cilantro
salt & fresh ground pepper, to taste
1/2 cup roasted peanuts, chopped, for garnish (or roasted almonds)

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